Boondi Ladoo (Motichoor) - Most Popular Indian Sweet

Boondi Ladoo (Motichoor) is a very popular sweet in India. It come under those sweet recipes or foods that Indian serves their Gods during their rituals and even on day to day worship.....

Boondi Ladoo requires a little bit effort and trick to make perfect Boondi Ladoo at home. The main part of this ladoo recipe is to make perfect round shape tiny ball or bundi. Do not worry, I will tell you each step and trick so that you will not face any problem so please read my instructions carefully....

FOR BOONDI

• Gram flour - 3 cups
• Water - 1+3/4 cups
• Baking powder - a big pinch
• Yellow food colour
• Red food colour
• Green food colour
• Chopped dry fruits
• Cardamom powder - 1/2 tsp
• Rose water - 1 tsp(optional)

FOR SUGAR SYRUP

• Sugar - 3 cups
• Water - 1+1/2 cup
• Saffron thread - a pinch (optional)

METHOD

At first make sugar syrup using sugar and water.You can add saffron thread in it also.

In bowl mix gram flour, baking soda, and water leave it for 5 minutes.

In two other small bowls pour 2- 2tbsp batter and mix red colour in one bowl, green colour in second bowl and yellow colour in big bowl.

Now in a kadhai heat ghee/oil to deep fry bundis. To check the consistency of batter with the help of a knife pour one-two drops of batter in hot ghee if it forms ball like shape then it is perfect but if it is making tail shape bundis then your batter is too thick so add 1-2 tsp water in it and if your bundis flatten then it means your batter is thin then add 1 tsp gram flour in it and mix it properly. Now again check your batter consistency if it is perfect then go ahead to make Boondi Ladoo.

Take one big hole puniya (ladle with hole). Pour some amount of batter in it and deep fry bundis.

With the help of another puniya take fried bundis out and transfer it to warm sugar syrup(add kesar in it).

Each time you pour bundis in oil clean your puniya properly from both sides.

In this way deep fry all bundis and transfer it to sugar syrup. Now mix chopped dry fruitsFree Web Content, cardamom powder and rose water in it and make Boondi ladoo from it.

Your Boondi Ladoo is ready to serve enjoy it with your family and friends.

Punjabi Dum Aloo Recipe

Punjabi dum aloo has a tang from tangy tomatoes and sweet hint from onions and cashews and in combination with the usual indian spices, what you get is a creamy and delicately spiced & flavored dum aloo.

PREP TIME : 20 mins

COOK TIME : 40 mins

TOTAL TIME : 1 hour

punjabi dum aloo recipe - creamy and delicately spiced & flavored dum aloo.

RECIPE TYPE: main

CUISINE: indian

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

·         10-12 baby potatoes

·         1 large onion

·         1 large tomato

·         ½ inch ginger/adrak

·         2-3 garlic/lahsun

·         2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes

·         1 black cardamom/badi elaichi

·         1 inch cinnamon stick/dal chini

·         ½ tsp turmeric powder/haldi

·         ½ tsp red chilli powder/lal mirch powder

·         1 tsp coriander powder/dhania powder

·         1 tsp fennel powder/saunf

·         ½ tsp garam masala powder

·         ½ tbsp lemon juice or 1 tbsp yogurt

·         1 to 1.5 cups water

·         1 or 2 tbsp coriander leaves for garnishing

INSTRUCTIONS

1.    rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.

2.    shallow or deep fry in medium hot oil till they are golden browned and completely cooked.

3.    grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.

4.    heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.

5.    on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.

6.    add the tomato puree to the browned paste and stir.

7.    after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.

8.    stir again and fry till the oil separates. takes about 10-12 minutes.

9.    now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).

10. again fry the masala paste till the oil separates. this takes about 3-5 minutes.

11. now add approx 1 to 1.5 cups of water. bring the gravy to a boil.

12. add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.

13. lastly add lemon juice (if you are going to use this, at this stage). add salt.

14. garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.